做法
- 在干锅中以中小火焙粗麦粉6分钟,不停搅动,至浅金芬芳。冷却。
- 在厚底锅中混合椰浆、棕榈糖和白砂糖。中小火加热至糖溶解。不要大滚。
- 慢慢搅入焙过的粗麦粉。煮6分钟,边搅边煮,直到混合物变成浓稠粥状。
- 离火,把打散的鸡蛋逐个搅入,然后加酥油、豆蔻、盐和葡萄干。混合物应浓稠可倒。
- 倒入刷油的22厘米×22厘米烤盘。抹平表面。撒杏仁片、罂粟籽和芝麻。
- 180°C烤35分钟——表面应深金,竹签插入应干净抽出。彻底冷却。切方块。配热缅甸茶享用。
Common questions
Can 缅甸粗麦糕 be made ahead?
缅甸粗麦糕 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 缅甸粗麦糕 spicy?
缅甸粗麦糕 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 缅甸粗麦糕 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 缅甸粗麦糕 to make at home?
缅甸粗麦糕 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 缅甸粗麦糕 be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
缅甸粗麦糕是缅甸茶馆的常驻甜点——大盘切方块出售。这道菜由印度穆斯林商人引入粗麦粉而来;缅甸版加椰浆和棕榈糖,变得鲜明地方化。这也是缅甸新年(Thingyan)和佛教节日的庆典甜品。罂粟籽点缀是视觉招牌;少了它就读作印度halwa而非缅甸糕。茶馆常把糕摆在显眼处吸引顾客。
